Fry the eggplant. In a large saucepan, coat the bottom of the pan with one inch of olive oil. Heat on medium-high. Cover.
Occasionally stir the eggplants. Remove the lid and stir the eggplant. You may notice that the eggplant soaks up most of the oil. Don't worry, it'll release a lot of the oil once the pieces become soft, (if your eggplant soaks up too much oil and the pan is very dry. You can add a ¼ cup of water. I do this to reduce the amount of oil I use, but only do this if the pan is really dry).
Transfer the eggplant. Scoop the eggplant pieces out of the saucepan with a slotted spoon and place in a bowl. Set aside.
Prepare the yogurt sauce. Meanwhile, the eggplant is frying; it's an excellent time to prepare the yogurt sauce. In a medium-sized bowl, add the yogurt, garlic, lemon, & tahini. Stir.
Thin out the yogurt sauce. You'll notice that the yogurt mixture is really thick. Add ½ cup of warm water to the yogurt sauce to thin it out. The sauce should be a similar consistency to a ranch dip. Add in ⅛ of a cup at a time to achieve your desired consistency.
Sauté the beef. Using the same pan that the eggplant was in, add the beef. Stir occasionally until lightly browned.
Season and finish. Once the beef is browned, add in the spices, garlic and pomegranate molasses. Stir—sauté for 2 minutes. Toss in the chickpeas and continue cooking for 7-10 minutes or until the chickpeas begin to crisp up.
Assemble. Once all the components are finished, it's time to assemble. Add the pita chips as the base, then the beef mixture, eggplants, and pour the yogurt sauce over everything.
Serve. Garnish with pomegranates, parsley and toasted pine nuts, if you desire. Serve immediately.
Enjoy that crunch!
